Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 3 Issue 1
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- Pages.6-14
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- 1971
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- 0367-6293(pISSN)
Studies on Manufacturing of Gouda Type Cheese by using of Crystalline Mucor Rennin
Crystalline Mucor Rennin을 이용한 치즈제조에 관한 연구
- Yu, Ju-Hyun (Dept. of Food Eng., College of Science and Engineering, Yonsei University) ;
- Kim, Yu-Sam (Dept. of Chem. Eng., Yonsei University) ;
- Hong, Yun-Myung (Dept. of Chem. Eng., Yonsei University)
- Published : 1971.04.28
Abstract
Crystalline Mucor rennin and Mucor rennet from Mucor pusillus var. Lindt was compared with Hansen's calf rennet in its properties as a milk clotting enzyme. The method of Gouda type cheese from domestic milk was established by using of Crystalline Mucor rennin and Mucor rennet. The cheese produced by using of Mucor rennet as a milk clotting enzyme sometimes had bitter taste, it can be reduced with using Crystalline Mucor rennin, instead of Mucor rennet. It was also found out that these cheeses could be colored by the pigment from Cape Jasmine which is wildly ubiquitous in Korea.
Mucor pusillus var. Lindt가 생산하는 Mucor rennet와 Crystalline Mucor rennin에 대한 응유효소로서의 일반적 성질을 Hansen's calf rennet 및 Mucor rennet와 비교하여 검토한 결과
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